Serves 4

Lavender is fantastic with chocolate: it
is such a strong flavour and is quickly absorbed by the cream.

375g puff pastry
1 egg yolk, beaten
1 tbsp caster sugar
300ml double cream
1 tbsp lavender flowers
275g caster sugar
5 egg yolks
1 tsp liquid glucose
2 large egg whites
200g Valrhona chocolate

1 Preheat the oven to 200C/Gas 6.
2 Roll out the pastry and cut into three rectangles. Brush with the beaten egg, dust with the caster sugar and bake for 10 minutes until golden brown.
3 Meanwhile, place the lavender flowers in the cream and leave for half an hour for the flavour to infuse.
4 In a heavy-bottomed pan heat 100ml of water and 150g of the caster sugar to 120C. Meanwhile, whisk the egg yolks with a hand-held mixer until pale and frothy. Slowly pour in the hot sugar syrup, beating continuously. Continue to whisk until the mixture is cold.
5 Mix the remaining sugar in a heavy-bottomed pan with the glucose and 2 tablespoons of water. Bring to the boil. Whisk the egg whites until soft peaks begin to form. Slowly add the hot syrup, whisking again until the mixture is cold, thick and shiny.
6 Gently melt the chocolate, cool slightly and then fold into the egg whites. Mix into the egg yolks.
7 Strain the cream and then whip until thick. Fold into the chocolate mixture.
8 Arrange one of the pastry sheets on
a serving plate and top with half the chocolate mixture. Place a piece of pastry on top and then the remaining chocolate mixture. Finish with the pastry.
9 Garnish with a sprig of lavender, and serve in slices.

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